Brian,I don't think you need to worry about cross contamination at all with a swiss. I've kept these cheeses actually touching Gouda and Cheddar with no problems whatsoever.You need to know that I DO wax my swiss attempts. I'ts such a pain to try to maintain the proper humidity and keep the mold at bay.That might be the reason why I've never had any problem with cross contamination.Even without waxing the swiss, if it's stored with cheeses that are waxed I don't think you will have any problem.I hope I'm right about this.